Confetti Spaghetti

Name: Confetti Spaghetti
Ingredients: 1 tablespoon olive oil; 4 slices lean bacon, finely sliced; 4 spring onions, sliced; 2 cloves garlic, crushed; 2 tablespoons tomato paste; 2 cups thickened cream (or low-fat evaporated milk); 12 cup grated parmesan cheese; 1 ounce butter; 1 leek, washed and thinly sliced; 1 carrot, grated; 1 zucchini, grated; 1 red bell pepper, cut finely into strips; 1 lb spaghetti

13 ingredients

7 steps

Ingredients

1 tablespoon olive oil
4 slices lean bacon, finely sliced
4 spring onions, sliced
2 cloves garlic, crushed
2 tablespoons tomato paste
2 cups thickened cream (or low-fat evaporated milk)
12 cup grated parmesan cheese
1 ounce butter
1 leek, washed and thinly sliced
1 carrot, grated
1 zucchini, grated
1 red bell pepper, cut finely into strips
1 lb spaghetti

Directions

1

Cook spaghetti in plenty of salted water until al dente, drain and keep warm.
2

Meanwhile, heat 1 tablespoon olive oil in a skillet and saute the bacon, spring onions and garlic for a couple of minutes.
3

Add the tomato paste, cream and Parmesan cheese, heat gently until cheese has melted and the flavours have combined, and season with a pinch of salt if desired.
4

Keep sauce warm while continuing with the next stage.
5

Heat the butter in a large pan and saute the leek, carrot, zucchini and red bell pepper until just beginning to soften (I like a bit of crunch left).
6

Combine vegetable mixture with the hot spaghetti.
7

Serve with the bacon cream sauce poured over.